The characteristics of anthocyanin pigments extracted from cherry(Prunus serrulata L. var. spontanea Max. Wils.) were investigated at the various conditions, such as light, temperature, organic acid, metal ion and pH. The pigments were fairly stable under the sunlight during the 20 days storage period at room temperature. The pigments covered with the Al-foil, as well as red, blue, green and yellow films, were very stable at pH 2.5. The high thermal stability (over the 64% at 115℃, 30 min) of the pigments in the dark at pH 2.5 was also found. In the presence of organic acid, the hyperchromic effect of red color was greatly increased in the dark at 25℃. Addition of metal ion, such as Na^+, K^+, Mg^(2+), Ca^(2+) and Mn^(2+), was contributed on the stability in color at pH 2.5 throughout 20 days storage period in the dark at 25℃. However, Cu^(2+) and Fe^(2+) caused the rapidly degradation of pigments, and Al^(2+) converted red color to bluefish violet. The hyperchromic effect of the red color increased, as pH decreased. Therefore, these results indicated that cherry anthocyanin pigments might be used as the potential sources of natural red colorant for foods.