In order to determine the effect of high pressure homogenization (HPH) on the stability and quality of not-from-concentrate (NFC) cloudy honey peach juice, the samples were subjected to HPH processing with 20~40 MPa for 1~2 successive passes. The changes in turbidity, centrifugation precipitating rate, particle size distribution, Zeta potential, water soluble pectin content, pectin methylesterase (PME) activity, pH, total soluble solids (TSS), total acidity (TA), TSS/TA, reducing sugar content, color, total phenol and VC content were evaluated. The results showed that HPH could effectively improve the stability of NFC cloudy honey peach juice. With the treatment of 30~40 MPa/1 and 20~40 MPa/2, the centrifugation precipitating rates significantly decreased by 13.49%~24.22% (P0.05). HPH decreased the pH, TSS, TA, total phenol and VC content with increasing pass number (P
