We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics andqualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrotextract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and asensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbicacid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period.However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract,0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browningduring the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, andchewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with thecontrol during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbicacid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning ofblack carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15%ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.