Using the PVS2 droplet vitrification cryopreservation technique for longterm potato conservation, it was found that some surviving shoot tips turned brown followed by necrosis during the recovery stage, suggesting that oxidation processes are involved in the viability decline. With this hypothesis, we investigated the effect of two antioxidants, ascorbic acid and glutathione, on tissue survival and plantlet recovery. Apical shoot tips from 3-week-old in vitro plantlets of S. tuberosum subsp. andigenum 'Ccompis' and 'Tacna', a multiple hybrid from cultivated and wild species, were subjected to the cryopreservation protocol using the PVS2 droplet vitrification method. One experiment was executed using three doses of ascorbic acid (50, 100 and 150 mg/L) and another with glutathione (5, 10, 15 mg/L), added to the post-thaw medium. Ascorbic acid showed a significant negative effect on the survival and recovery of shoot tips of both cultivars, without any genotype differences. In case of glutathione, 'Ccompis' plantlets showed superior survival and recovery rates compared to 'Tacna' plantlets, but the differences were not statistically significant.