In order to screen suitable vitrification conservation conditions for shoot tip of Colocasia esculenta ‘Hongxiangyu’， pre-culture， vitrification protection and thawing conditions were compared. The results show that with increasing of sucrose concentration in the medium and extending of pre-culture time， survival rate of shoot tip increases gradually. After different loaded and dehydrated measures, water content in shoot tip is lower than that of the control， while survival rate of shoot tip increases significantly than that of the control. Thawing for 1-2 min at 40 ℃-60 ℃ generally has no significant effect on survival rate of shoot tip. Suitable cryopreservation steps of vitrification as follows： shoot tip pre-cultured for 3 d in medium with 0.6 mol·L^-1 sucrose firstly， then loaded for 30 min in 60％ PVS2， dehydrated for 15 min in PVS2， put in PVS2 and conserved in liquid nitrogen, and shoot tip thawed for 1-2 min in 40 ℃.