Abstract: The current paper studied factors that effected the cryop reservation of peach in vitro shoot tips. By using simple vitrification technique, factors like, cold hardening, sucrose p reculture and PVS3 treatment time and regeneration condition were all tested and a suitable p rocedure was established at last. The results showed that when shoot tip swere excised from healthy in vitro plants of peach cultivars, which had been subcultured for 30 days and followed by 5℃ cold hardening for 3 - 4 weeks, precultured with 0.7 mol/L sucrose for two days, and dehydrated with PVS3 for 100 min before direct plunging into liquid nitrogen, the survival after cryop reservation was higher than 60%.

Key words: Peach, Shoot tip, Cryopreservation