@article {Weaver141, author = {Robert J. Weaver}, title = {The Effect of Benzothiazole-2-Oxyacetic Acid on Maturation of Seeded Varieties of Grapes}, volume = {13}, number = {3}, pages = {141--149}, year = {1962}, doi = {10.5344/ajev.1962.13.3.141}, publisher = {American Journal of Enology and Viticulture}, abstract = {Zinfandel and Ribier grapes were sprayed at Davis, California with benzothiazole-2-oxyacetic acid (BOA) in range 1 to 20 ppm to determine the effectiveness of this compound in delaying maturation. Coloration in Zinfandel was delayed by BOA in range 2{\textonehalf} to 20 ppm. In 1956 degree Balling reading was lower in fruit sprayed in range 1-20 ppm than in the control fruit. Maturation of Ribier was delayed by BOA at 2{\textonehalf}, 10, or 20 ppm.BOA caused some deformative effects in leaves, but overall growth of the vine was not depressed at the concentrations used. Leaves were cupped, stunted, and had abnormal venation; the lobes of some leaves were flat at the apex. These symptoms are quite distinct from 2,4-D injury. Leaf deformation similar to that caused by BOA has been observed in vineyards treated with weed killers containing polychlorinated benzoic acids.Experiments with Zinfandel Ribier, and Tokay showed that foliage was an important avenue of entry for BOA into the fruit.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/13/3/141}, eprint = {https://www.ajevonline.org/content/13/3/141.full.pdf}, journal = {American Journal of Enology and Viticulture} }