The color of red potatoes is due to an accumulation of anthocyanins in periderm tissues. The objective of this study was to examine the effect of several factors on tuber redness. Using the red tuber-producing S. tuberosum ssp. tuberosum cultivar Norland, we observed that chroma (intensity of redness) and anthocyanin content of greenhouse-grown tubers decreased as tuber weight increased. There was a slight or no increase in hue (tint). We used HPLC to determine that pelargonidin and peonidin are the major anthocyanidins (aglycones of anthocyanins) in tuber periderm. The ratio of pelargonidin to peonidin increased as tuber weight increased up to 25 g fresh weight. The decrease in chroma was not due to an increase in cell sap pH; we observed a decrease in cellular pH as tuber weight increased. Controlled-atmosphere storage had no effect on tuber chroma or anthocyanin content compared to air storage. Methyl jasmonate, sucrose, or light treatment did not increase anthocyanin accumulation. Tubers exposed to light had less anthocyanin than those kept in the dark. We are examining the developmental expression of anthocyanin biosynthetic genes, as well as the effect of maize transcription factors on anthocyanin synthesis, in tuber periderm.