Jamun is a fruit which has high content of vitamins C and E, anthocyanins and polyphenols and presents high antioxidant activity, i.e., it has potential effect against several degenerative diseases and might represent a nutrition source. This research work aimed to determine kinetics of degradation of anthocyanins and antioxidant activity of jamun pulp microencapsulated powder, during storage under different conditions of air temperature (25°C and 35°C) and relative humidity (22% and 43%).