The color and cloud stability of cloudy peach juice could be improved when it was made by heating the puree to above 92℃ during 80s. The color of juice was affected by the heating temperature of the puree. Though Vc in the puree lost more when being heated to 92℃ or 95℃, the total phenols in the juice lost less compared with the control and juices had good color stability. The browning occurring in crushing was mainly enzymatic browning, but non-enzymatic browning would occur when heating temperature was above 99℃.The cloud stability was affected mainly by the size of particles in the juice, the viscosity of the juice. The heating treatment of increased temperature could improve the viscosity of juices by releasing more pectin from the puree to juice and avoiding the depolymerizing of the pectin caused by PG, and the size of particles in the juice was also reduced by the heating treatment.