Within the initial medium pH range of 3.7-8.7, anthocyanin synthesis in strawberry cell suspension cultures was influenced significantly and gave an irregular trend. No evident influence was observed for cell growth due to the strong pH buffering capacity of strawberry cells. The maximum content (0.81 mg/g FCW) and production (143 mg/l) of anthocyanin were achieved at pH 8.7 on day 3 and day 9, respectively. Measurement of the ratio of pigmented cells suggested that the variation in pH changed the accumulation of anthocyanin inside the pigmented cells only.