In both freeze-dried peaches and bananas during long-term storage in air at 28°C , little change was observed at storage moisture levels below 10% in total phenolic substances, free amino nitrogen, reducing sugar, and sucrose content. In both freeze-dried peaches and bananas, peroxidase activity decreased rapidly at all moisture levels during storage at 28°C. In both freeze-dried peaches and bananas, polyphenol oxidase activity was most stable at the lowest moisture levels and became relatively unstable at 8% moisture and above. Treatment with sulfur dioxide protected ascorbic acid, but had only a limited effect on browning. Loss of ascorbic acid was minimum at minimum moisture levels in both products. After 190 days' storage, the Amadori compounds, "fructose-y-amino butyric acid" and "fructose-valine," were found in untreated, freeze-dried bananas at moisture levels above 0.70% and in sulfur-dioxide-treated samples above 3.75% moisture. A level of 5% moisture or lower is effective in preventing brown discoloration of peaches and bananas stored at 28°C. for at least 6 months.