Fumigation - one of the chemical methods - is the art of dispensing and applying gaseous substances especially for the purpose of disinfecting. It is an old and widely used technique for disinfestation of postharvest grain, fruit and vegetable. In a fumigation procedure, a gas is added to an enclosure for the purpose of controlling or eliminating undesirable organisms. The organisms may be pests of various types - such as insects, rodents, mites, and birds - or micro-organisms, or particular plants or seeds. The enclosure can be made from a diverse range of materials, including metal, concrete, bricks, mud and various plastic membranes. It is necessary to contain the fumigant while it acts on the target organism and to restrict its escape into areas where it may be dangerous to human health. In many situations fumigation may be the only feasible process for pest control as it does not require the commodity to be moved. Neither might it need specialized apparatuses, electricity, or manpower, and is relatively easy to apply in comparison with other methods, for example, heating and irradiation, as well as the use of protectants to control insects. Because fumigation is often the cheapest and most effective process available, it plays a major, world-wide, role in preserving commodities. However, researchers and operators not always fully understand principle of fumigant and fumigation practice to ensure select right fumigant and exposure time on different target insect pests and host commodities as well as application methods.

• Yonglin Ren(Murdoch University, Perth, Australia)