This paper examines the concerns surrounding the adverse effects of fumigants on the quality of treated perishables. Fumigation is a widely used strategy in the food industry, particularly for exporters, to control insect pests in food commodities under storage. As global trade in perishables continues to expand, the balance between effective fumi­gation for pest control and preserving product quality becomes increasingly crucial. The selection of an appropriate fumigant is important for a successful export, as the chemical components present in the commodity can interact with the fumigant, ­leading to ­changes in flavour, taste, odour, nutritional value, and processing capabilities. Understanding these effects is crucial for optimizing fumigation strategies while maintaining the quality and safety of food commodities. This review provides an overview of the various fumigants used worldwide for fruits and vegetables and evaluates their impact on the quality of treated perishable commodities.