Cold proofing in Crisper Drawer

My home fridge is very cold (1-2 C, 38-39F) in the main section, and a little warmer in the first crisper drawer (3-5.5 C. 39-42F). I took temperatures using equal amounts of water stored in two glass jars. I tried cold proofing in the crisper drawer for the first time, where I took the bulk just shy of 40% original volume, shaped and then placed straight into the cold. After 7 hours in the crisper drawer, the dough rose a lot more than what I typically see, maybe about 70% of original volume? The final volume made it such that the dome peaked just over the top of a 10 inch oval banetton.

While the rise may be directly attributable to the warmer temperatures, I wondered if there was a correlation between the speed of fermentation to the proximity to fruit like apples, peaches and bananas. Does ethylene gas speed up dough fermentation? I tried searching the forum for an answer but to no avail.

The banetton was loosely covered in a linen cloth, did not store it in a bag.