Abstract: Abstract: This study was aimed to establish efficient raspberry (Rubus idaeus L.) cryopreservation procedure based on encapsulation-vitrification. In vitro-grown shoot tips of raspberry (Rubus idaeus L.) as materal, the effect of different factor relate to survival were explored. The result was as followed: Excised shoot tips were encapsulated into alginated-gel beads. Then alginate-coated shoot tips were precultured on MS basal medium supplemented with sucrose at 0.9mol/L in a stepwise way. After preculture, encapsulated shoot tips were loaded with a mixture of 2 mol/L glycerol plus 0.9mol/L sucrose for 90 min. Following loading, encapsulated shoot tips were dehydrated with vitrification solution (PVS2 solution for 180min at 0℃), and then plunged directly into liquid nitrogen for 1h. After rapid warming in water for about 3 min at 40℃, the shoot tips were rinsed with MS medium containing 1.0mol/L sucrose for 20 min, and then cultured on the resumed medium in dark prior to exposure to the light. Successfully vitrified shoot tips resumed growth and developed shoots within 30d without intermediary callus formation. This simple protocol was successfully applied to the 6 cultivars. The average rate of survival was 87%.The result provided a feasible proof of raspberry conservation through cryopreservation of in vitro shoot-tips by vitrification for long term.