A while ago (wish I remembered the details) I've read that certain fruits and vegetables give off gases which affect the rate of ripening and spoilage not just those but other stuff in the fridge. Or something to that effect. Perhaps chemists here may give us more details.
Also, a friend who is an avid camper, showed me a trick to making green fresh herbs (dill, cilantro, parsely, etc) last way longer. It is kind of counterintuitive but it works.
Put that bunched cilantro in one of those transparent plastic bags which you put them in the store, hold the bag by its corners and roll it quickly the way you would roll a jumping rope
when jumping. When the bag traps enough air and gets big and fluffy like it's inflated you quickly tie up the two ends keeping it nice and fluffy. Done correctly it will stay that way until the next use. One shortcoming on the boat
of course is the space it takes up. But if sealed tight it can stay in the cool bilge
perhaps. The trick I guess is having as much trapped air as possible allowing the bag to act as a mini hot house, without the hot air.