This research explored the possible application of loose Nanofiltration (NF) to enhance stability and shelf life of pear juices. The results obtained from loose Nanofiltration of sulfite pre-treated (SPT) and sulphite un-treated pear juices (SUT) showed similar patterns of decline in flux rate and increase in volume concentration ratio (VCR) over time. The treated juice (loose NF permeate) showed a significant (P < 0.05) increase in lightness (L*), improvement from brownish tinge to clear light greenish tinge (a*) and an improvement in overall colour difference (ΔEab) values. Additionally, loose NF permeates from SPT and SUT were much clearer than the control as indicated by 87-91% improvement in percent adsorption. Loose NF permeates compared to control showed only a minor increase in the absorbance values when tested for stability at 80°C. Such changes in the permeate characteristics indicated significant improvement juice quality. The retentate from loose NF revealed high sugar content (17-18°Brix), was dark brown in colour and contained more organic acids.