An article in the July 2009 issue of Prevention magazine is based on information from UC Davis Cooperative Extension post harvest specialist Marita Cantwell. The magazine, with a national circulation of 3.2 million, doesn't appear to put all its articles in the online version; I couldn't find this one.
The two-page feature, titled "Keep Produce Fresh Longer" and written by Stephanie Breakstone, gives up-to-date advice on preventing fruit and vegetable spoilage with specific information about watermelon, grapes, fresh herbs, tomatoes, berries and leafy greens. Cantwell suggests grapes, fresh herbs and leafy greens be wrapped in paper towels to absorb moisture. Grapes and berries should be washed just before eating.
The article referred readers to a page on its Web site for more information: http://prevention.com/storage, but I couldn't find any information there about fresh fruits and vegetables.