The purpose of this study was to establish polysaccharide gums treatments for clarification and color improvement of restored fruit juice of Docynia delavayi Schneid.. The gum treatments effects on the basic characters (colority, 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 fruit juice were elucidated by spectrophotometry, HPLC, and UPLC-MS-MS. The results indicated that the addition of mass fraction 0.4% apple high-methoxy pectin (AHP), 0.1% tamarind seed polysaccharide (TSP), or 0.2% chitosan (CTS) endowed Docynia delavayi restored fruit juice of clear golden color. The clarifying effectiveness from high to low was in the order of CTS, TSP, AHP. Cold precipitation at 4℃ for 24 h combined with gum treatments resulted in an improved clarifying effect and reduced the initial non-enzymatic browning rate constant k₀ of the juice from 0.150d-1 to 0.071~0.078d-1 at 55℃. The changes in colority, turbidity, browning value, and k₀ were closely, linearly related to total phenolic content. Based on comprehensive considerations on clarity, inhibition against non-enzymatic browning (reducing k₀), DPPH radical scavenging ability and dietary fiber, it was proposed that mass fraction 0.1% TSP treatment gave relatively the best restored fruit juice among treatments in general. The polyphenolic compositions of the restored fruit juice were mainly chlorogenic acid, flavonoids (including quercetin-O-glucoside, kaempferol-O-glucoside and dixylosides, phloridzin, and chrysin), and isoflavonoids (including daidzin, pisumionoside). The compositions of chlorogenic acid and its derivatives, flavonoids, and isoflavonoids contents were lightly reduced by TSP treatment. Thermal treatments resulted in a great loss or removal of polyphenolic compositions, accompanying with an increase in hydroxyl chlorogenic acid derivatives content. The results showed that chlorogenic acid and hydroxyl chlorogenic acid derivatives were the key compositions for non-enzymatic browning reaction. These results were expected to provide a theoretical and technical support for clarifying treatments of restored Docynia delavayi fruit juice.