The purpose of this study was to establish polysaccharide gums treatments for clarifying and improving the color of restored juice of Docynia delavayi Schneid. fruit. By using spectrophotometry, HPLC, and UPLC-MS-MS, the gum effects on the basic characters (color, turbidity, browning value, pH value, soluble solid content, and vitamin C content), total phenolic content, chlorogenic acid content, polyphenolic composition, in vitro antioxidant activity, and non-enzymatic browning kinetic parameters of the restored juice were elucidated. The results indicate that the addition of weight percentage 0.4% apple high-methoxy pectin (AHP), 0.1% tamarind seed polysaccharide (TSP), or 0.2% chitosan (CTS) endowed Docynia restored juice of clear golden color. The clarifying effectiveness from high to low was in the order of CTS, TSP, AHP. Cold precipitation combining with gums treatments resulted in an improved clarifying effect and reduced the initial non-enzymatic browning rate constant k0 of the juice from 0.150 d-1 to 0.071~0.078 d-1 at 55 oC. The changes in color parameters, turbidity, browning value, and k0 were closely, linearly related to total phenolic content. Conclusive considerations on clarity, inhibition against non-enzymatic browning (reducing k0), DPPH-scavenging ability, and dietary fiber concern suggest that, in general, weight percentage 0.1% TSP treatment gave relatively the best restored juice among treatments. The polyphenolic compositions of the restored juice contained mainly chlorogenic acid and its derivatives, flavonoids (including quercetin-O-glucoside, kaempferol-O-glucoside and dixylosides, phloridzin, and chrysin), and isoflavonoids (including daidzin, pisumionoside). TSP treatment lightly reduced the compositions of chlorogenic acid and its derivatives, flavonoids, and isoflavonoids contents. Thermal treatments resulted in a great loss in the above polyphenolic compositions, accompanying with an increased content of hydroxyl chlorogenic acid derivatives, revealing that chlorogenic acid and hydroxyl chlorogenic acid derivatives were the key compositions for non-enzymatic browning reaction. These results are expected to provide a theoretical and technical support for clarifying treatments on restored Docynia delavayi juice.