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为了使果树的有用种质有可能长期保存，将苹果、梨以及小果树类的新梢经－４０℃及－５０℃予备冻结后，到达液体氮的冷却温度。取出融解后１个月期间在室温下用水培，调查发芽率及新梢组织。 １．苹果６个品种（初秋、红金、红玉、富士、元帅、金帅），梨３个品种（身不知、北星、伏茄梨）及穗状醋栗、美洲醋栗的叶芽及韧皮组织到达液体氮温度冷却后，却可生存，所有这些冬芽在液体氮中冻结保存，认为可用芽接使其繁殖。 ２．这些新梢在液体氮中进行冻结保存，要在严寒期采枝条，放在－３℃─－１０℃的温度中的２０天，充分提高其耐冻性，再依次放在－４０℃—－５０℃温度下到达予备冻结，以后再放入液体氮中为好。
In order to make the useful germplasm of fruit trees possible to be stored for a long time, new shoots of apples, pears and small fruit trees are frozen at -40 ℃ and -50 ℃ and reach the cooling temperature of liquid nitrogen. Remove the melt after 1 month at room temperature with water culture, investigate the germination rate and shoot tissue. 1. Apple 6 varieties (early autumn, red gold, red jade, Fuji, Marshal, Jinshuai), pear 3 varieties (unknown, North Star, tomato), and spiciness of the gooseberry, After reaching the liquid nitrogen temperature cooling, but can survive, all of these winter buds frozen in liquid nitrogen, that can be budding to reproduce. 2. These shoots are frozen and stored in liquid nitrogen. To harvest branches in the cold, put them in the temperature range of -3 ℃ -10 ℃ for 20 days to fully improve the freeze-thaw resistance, and then place them in the order of -40 ℃ - 50 ℃ temperature reaches the ready to freeze, and later into the liquid nitrogen as well.