Low temperature preservation experiment was carried out with 3 strawberry varieties. The Merstim tips were collected in June and cultured on medium contain Knob salts , BAP10 mgfL, 30-glL sucrose and 6-gfL agars with pH5.T at 25°C then at 4 and 12 weeks plant materials were transferred to media of knob salts without hormones and different concentrations of sucrose 0'20630'40 and 60 gfL. Two different temperatures were evaluated for preservation 25 C and 5 °C either kept in dark or 16I8 h light! dark. Preservation was checked after 2,5,9 and 12 months. . Results showed that the 3 varieties could be preserved for 12 months with survival percentage of over 50%. The molecular markers of the three varieties were detected using lSSR analysis. The three pn‘mers detected polymorphisms among the three varieties and revealed 11, 12 and 8 unique markers characterizing the different varieties" The dendogramk constructed with ISSR data to study the distance between them.