Effects of pH, sugars, organic acids, and metal ions on the stability of anthocyanin pigments extracted from mulberry (Morus alba L) fruit were studied. The pH had marked influences on the color of the anthocyanine pigment: i.e. the lower pH of the anthocyanin solution was, the more stable and intense of the pigment was. Among the sugars, sucrose was the most deleterious followed by fructose, glucose and maltose. Among the organic acids, maleic acid was found to be the most effective in stabilizing the pigment followed by acetic acid, citric acid and tartaric acid. Most metal ions except C $u^{+2}$ and F $e^{+3}$ were found to be effective in stabilizing the pigment.