To explore in-depth the alterations in the non-enzymatic browning of concentrated peach juice during storage, a range of analytical techniques, including UV-visible spectrophotometry, colorimetry, high-performance liquid chromatography, and liquid chromatography-mass spectrometry, were employed to assess indicators relevant to the visual characteristics and nonenzymatic browning of the juice at different storage temperatures. The results showed that as the storage temperature increased, both the optical density at 420 nm (OD420 nm) and color difference (ΔE) of the concentrated peach juice increased gradually. During storage at 4, 25, and 37 ℃ , significant reductions in the levels of ascorbic acid, reducing sugars, amino acids, and amino acid nitrogenkey precursors to browning-were observed over time. Conversely, the concentration of 5-hydroxymethylfurfural (5-HMF) increased. Correlation analysis further demonstrated that ΔE was positively correlated with reducing sugars, the color parameters a* and b*, browning degree, and 5-HMF, whereas the lightness parameter (L*) was positively correlated with total phenolic content, four types of amino acids, amino acid nitrogen, and ascorbic acid. Notably, as the storage temperature increased, the disparities in the clusters of non-enzymatic browning indicators for concentrated peach juice became increasingly pronounced. Therefore, it was concluded that inhibiting the formation of 5-HMF could significantly reduce the browning degree of concentrated peach juice. At the same time, an appropriate increase in the levels of total phenols, amino acids, and ascorbic acid could improve the glossiness of the juice. The results of this study can serve as a scientific foundation for the storage of concentrated peach juice and offer practical recommendations for the preservation of commercially available fruit juices.