The effects of different concentrations (2, 4, 6, 8, 10 and 12 %) of sucrose and maltose on potato in microtuberization were evaluated in vitro. The highest microtuber was obtained on 4 % maltose in Agria and Justine. The highest total tuber weight was found 4 % maltose in Justine and 10 % sucrose in Justine. The optimal tuber diameter was obtained on 4 To maltose in Justine and 6 % sucrose in Agria. The best microtuberization was obtained with using sucrose in Agria and maltose in Justine. Interaction of all factors was statistically significant. It was found that the number of tuber, the weight of total tuber, the weight of single tuber and the tuber diameter were 0.0-6.25,0.0-0.55 g, 0.0-0.18 g, and 0.0-5.98 mm, respectively. In conclusion 6 % sucrose in Agria and 4 % maltose in Justine were suitable in microtuberization