I feel like it only last five days in my vegetable crisper once I have picked it from the garden. Any ideas on how to extend this or why it could be happening/

If yours are substantially less then it may be your fridge - how often it cycles off and on, how it maintains the humidity, and how adequate the circulation of air throughout the compartment is. Needless to say newer models tend to be much better at all 3 than older models so age plays a role too.

Then the type of containers used for storage plays a role. Some types of plastic bags work much better than others - the Meyer Green storage bags are an example. Some plastic containers work better than others too.

Tricks you can use to extend storage include things like storing some water-based vegetables in containers of ice water shielded from air (things like celery, cukes and radishes) or tightly wrapping some things in Saran wrap (potatoes and corn). And some things like leafy greens s have a limited storage life no matter what you do.

Do you have a particular produce in mind?

Dave

Some thick hearty greens or delicate salads, picked early am, and rinsed in ice cold water, for at least a half hour, then spun dry...damp towel and in the fridge...i find they can last a couple weeks...
And often it is a personal experiment reading others successes and trying different methods depending on your fridge. I've tried things that do not work for me...but try various methods until one proves success.
My dad loves swiss chard and it was wilting on him within a few hours...hot where he is.
I suggested he try a vase container of water, like a bouquet, on the counter with a few ice cubes and walk away for the day until dinner...then rinse and dry the extras...wrap in a damp paper towel and place in the way bottom crisper drawer...worked for his environment and even better is a small scant citric acid in the water...
It takes some trials to find what works, especially when it gets hot during harvest...