The effects of growth temperatures on anthocyanin content and profile were tested on juvenile cabbage and kale plants. The effects of cold storage time were evaluated on both juvenile and mature plants. Anthocyanin content in juvenile plants ranged from 3.82 mg Cy-eq/g dm at 25°C to 10.00 mg Cy-eq/g dm at 16°C with up to 76% diacylated anthocyanins. Cold storage of juvenile plants decreased the total amount of anthocyanins but increased the diacylated anthocyanin content by 3% to 5%. In mature plants, cold storage reduced total anthocyanin content from 22 mg/g to 12.23 mg/g after 5 weeks of storage in red cabbage, while total anthocyanin content increased after 2 weeks of storage from 2.34 mg Cy-eq/g dm to 3.66 mg Cy-eq/g dm in kale without having any effect on acylation in either morphotype. The results obtained in this study will be useful for optimizing anthocyanin production.