The kinetics of thermal and storage stabilities of anthocyanins in agraz (Vaccinium meridionale Sw.) juice and concentrate were studied with first-order reaction kinetics. The temperature-dependent degradation was adequately modeled on the Arrhenius equation. The effect of pH on thermal stability of anthocyanins in concentrate of agraz was studied at six different pHs (3.0 - 8.0) in citrate-phosphate buffer solutions. The results indicated that anthocyanins degradation was higher in juice than concentrate. A significant decrease in anthocyanin stability was observed at pHs above 5.0.