2011. Nitrogen remobilization and post-anthesis nitrogen uptake in relation to elevated grain protein concentration in durum wheat. Can. J. Plant Sci. 91: 273Á282. Grain protein concentration is an important end-use suitability factor in durum wheat [Triticum turgidum L. ssp. durum (Desf.)Husn.] through its effect on cooking quality. Genetic differences in grain protein concentration are exploited in Canadian durum breeding programs, but the physiological basis of these differences remains unknown. Eighteen durum genotypes varying in grain protein concentration were grown at three pre-selected Saskatchewan locations that differ for soil nitrogen (N). These included check cultivars and six low-and six high-protein doubled haploid (DH) selections from the cross DT695)Strongfield (low-by high-protein). Plants were sampled at the anthesis, milk, dough and physiological maturity developmental stages, and dry matter and N concentration of plant parts were determined. The high-protein selections expressed 0.6 to 1.1 percentage units higher grain protein concentration than the low selections over the three environments (PB0.05), but yielded less grain than the low selections in two of the three environments. Remobilization of N from vegetative organs to grain varied with environment and accounted for 73 to 98% of grain N, the remainder made up from post-anthesis N uptake. The high-protein selections showed greater post-anthesis N uptake than the low selections in two of three environments (P B0.01), but lower N remobilization from vegetative organs to the grain than the low selections in the same environments (PB0.05). Subtle differences in N and dry matter partitioning accounted for the observed differences in grain protein concentration. Suprayogi, Y., Clarke, J. M., Bueckert, R., Clarke, F. R. et Pozniak, C. J. 2011. La remobilisation de l'azote et l'absorption d'azote apre`s l'anthe`se, et leurs liens avec la concentration e´leve´e de prote´ines dans le grain du ble´dur. Can. J. Plant Sci. 91: 273Á282. La concentration de prote´ines dans le grain joue un roˆle important dans l'utilite´du ble´dur (Triticum turgidum L.ssp. durum (Desf.) Husn.), ce facteur affectant la qualite´a`la cuisson. Les programmes d'hybridation canadiens exploitent la variation ge´ne´tique de la concentration de prote´ines dans le grain, mais on ignore l'origine physiologique des e´carts observe´s. Les auteurs ont cultive´dix-huit ge´notypes de ble´dur a`concentration de prote´ines variable dans le grain. Les essais se sont de´roule´s a`trois endroits de la Saskatchewan, pre´se´lectionne´s en raison d'une teneur en azote (N) variable dans le sol. Les ge´notypes incluaient des cultivars te´moins et six doubles haploı¨des a`faible ou a`forte teneur en prote´ines issus du croisement DT695)Strongfield (varie´te´a`faible teneur en prote´ines avec varie´te´a`forte teneur en prote´ines). Les plants ont e´te´e´chantillonne´s a`l'anthe`se, au stade du grain laiteux, au stade paˆteux et a`la maturite´physiologique, et les auteurs ont de´termine´la quantit...